Pizza Stuffed Zucchini Boats

In case you haven't read my blog before, you should know pizza is my jam.  I love pizza (in all forms, really ALL forms). So you shouldn't be surprised I'm sharing yet another pizza alternative.

What you need...

• 4 large zucchini
• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 tsp oregano
• 1 tsp basil
• Salt and pepper, to taste
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese

How to make it...

1. Preheat oven to 375.
2. Line a baking sheet with aluminum foil and set aside.
3. Cut zucchini in half horizontally and carefully scoop out the center of the zucchini using a spoon.
4. Heat olive oil in a saucepan over medium high heat.
5. Add ground turkey, oregano, basil, salt, and pepper. Cook until browned and drain excess fat.
6. Add marinara to the saucepan and stir until evenly coated.
7. Add marinara mixture to each zucchini and evenly top with mozzarella.
8. Bake for 10-12 minutes, until the zucchini is tender and the cheese has melted.

This dish was super filling and guilt free. Give it a try! K, byeeee.

Philly Cheesesteak Stuffed Bell Peppers

My fiancé suggested this delicious concoction, and let me just say, HOLY CRAP IT WAS SO GOOD. You should probably make this immediately if not before.

What you need...

• 1/2 lb roast beef, thinly sliced
• 9 slices provolone cheese*
• 3 medium green bell peppers
• 1 medium sweet white onion, diced
• 8 oz baby bella mushrooms, sliced
• 2 tbsp butter**
• 2 tbps olive oil**
• 2 tbsp garlic, minced
• Pepper, to taste

*For a lighter dish, use six slices of cheese
**For a lighter dish, use 1 tbsp

How to make it...

1. Preheat oven to 400.
2. Slice the peppers in half lengthwise and remove the ribs and seeds.
3. Line the inside of each pepper with a half-slice of provolone cheese.
4. Sauté onions and mushrooms over medium heat with butter, olive oil, minced garlic, and pepper. Cook until onions and mushroom are caramelized (this took me about 20 minutes).
5. Cut or tear the roast beef into thin strips (I used kitchen scissors) and add it to the onion/mushroom mixture.  Allow this to cook for about 5 minutes.
6. Evenly fill each pepper with the meat mixture.
7. Top each pepper with another half-slice of provolone cheese. Use the remaining three slices to cover the peppers are you see fit...or just snack on the extra while the peppers cook ;)
8. Bake for 15-20 minutes, until the cheese is golden brown.

Annnnnnd enjoy! K, bye!!

Pumpkin Dip.

This pumpkin dip is so easy and super yummy! I made a really large portion which I then split and served half and froze the other half to enjoy at a later date. If you don't want a ton, just split the recipe in half!

What you need...

• 16 oz Cool Whip
• 1 5oz package instant vanilla pudding mix
• 1 15oz can can pumpkin puree
• 1 tsp pumpkin pie spice
• Whatever you would like to serve the dip with - i.e. apple slices, vanilla wafers, gingersnap cookies, etc.

How to make it...

In a large bowl, mix all the ingredients together and stir until combined. Chill in the refrigerator until serving.  Easy enough, right? If you want to get really festive, you can carve a small pumpkin to use as the serving dish!  After carving, I lined the pumpkin with plastic wrap and filled it with the dip.



With or without the pumpkin bowl, the dip is great! K, byeee!